Chicken Pad Thai
"This is a great dish for the whole family. It's not the usual spicy dish."
photo by Air Force Mama
- Ready In:
- 24hrs 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 large boneless skinless chicken breast
- 1 1⁄2 tablespoons soy sauce
- 2⁄3 cup sweet chili sauce (Maesri)
- 1⁄4 cup packed brown sugar
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon creamy peanut butter
- 1 1⁄2 teaspoons grated peeled fresh ginger
- 8 ounces wide rice stick noodles (package)
- 2 large eggs
- 1 garlic clove, minced
- 1 cup fresh bean sprout
- 3⁄4 cup diagonally cut green onion
- 1⁄3 cup coarsely chopped dry roasted peanuts
- 4 tablespoons oil, divided
directions
- Cut chicken into bite size pieces and place in a bowl. Add the 1 1/2 tablespoons of soy sauce and mix with chicken. Marinade in refrigerator 2 hours to overnight.
- Combine the sweet chili sauce, brown sugar, water, soy sauce, peanut butter, and ginger. Mix well until combined. Set aside.
- Boil noodles for about 5 minutes, drain and rinse with cold water, set aside.
- Sautee chicken with 2 tablespoons of oil in a preheated wok on medium high heat. Set aside once cooked and browned.
- Heat the last 2 tablespoons of oil in the wok and sautee garlic for about 10 seconds.
- Add the eggs, and mix well to make scrambled eggs.
- Add the sauce and noodles. Mix well.
- Continue to cook until most of the moisture has cooked off, stirring often to prevent burning of the noodles.
- Once the moisture has cooked off add the chicken and stir well.
- Remove from heat and add the green onions, bean sprouts, and peanuts. Serve hot.
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Reviews
-
Loved this dish and so did the family.
RECIPE SUBMITTED BY
Air Force Mama
United States
